INGREDIENTS. for 12
2 cups rolled oats 2 large very ripe bananas, sliced 2 large eggs, whisked 1 cup plain Greek yogurt 2 tbsp rice malt syrup 1 1/2 tsp baking powder 1/2 tsp baking soda 1/2 tsp vanilla extract pinch salt 1/2 cup blueberries, fresh or frozen
peacans, to top
1. Preheat the oven to 200 °C and line a 12-cup standard muffin tin with paper liners. 2.Place all the ingredients except the blueberries in the bowl of a food processor and process until the batter is smooth and the oats have broken down almost completely. 3. By hand, stir in the blueberries. 4. Divide the batter among the prepared muffin cups, top with pecans and bake for 15 minutes, until the tops of the muffins are set and a toothpick inserted in the center comes out clean. 5. Let the muffins cool in the pan for 10 minutes before biting in to one!